I have cooked pork loin on cedar plank and think you get better results from flatter foods. Another time we cooked a pork loin on a plank I took and extra pland and cut it into large spikes and ran them through the meat. This gave a really nice flavor throughout. I had posted pictures of this some time ago on this forum but do not know how to tell you how to find them.
What if the the Hokey Pokey IS what it is all about?